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Gizi, Kesehatan Reproduksi dan Epidemiologi
Published by Universitas Sumatera Utara
ISSN : -     EISSN : -     DOI : -
Core Subject : Health,
Health Professions
Jurnal Gizi Kesehatan Reproduksi dan Epidemiologi trebitan berkala yang dikelola oleh tim Departemen Gizi, Kesehatan Reproduksi dan Epidemiologi Fakultas Kesehatan Masyarakat Universitas Sumatera Utara. Jurnal ini merupakan hasil penelitian mahasiswa yang terbaru tentang Gizi, Kesehatan Reproduksi dan Epidemiologi.
Arjuna Subject : -
Articles 444 Documents
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UJI DAYA TERIMA DAN KANDUNGAN GIZI KUE PAO MODIFIKASI BERBAHAN MOCAF, BIT DAN KOLANG KALING (ANALYSISOF THE ACCEPTABILITY AND THE NUTRIENTS OF MODIFIED PAO WITH THE INGREDIENTS ARE MOCAF, BEET AND THE FRUIT OF SUGAR PALM) Siti Ardianti A Panjaitan; Zulhaida Lubis; Jumirah .
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

This research had backgrounds were the food diversification and the food functional that could be applied in producing modified pao with the ingredients were mocaf, beet and the fruit of sugar palm. The food diversification was applied by using mocaf as the substitution matter of wheat to make the pao based on local food whereas the food functional was applied by using beet and the fruit of sugar palm as the ingredients to make the filling of the pao. This research purposed to get the acceptability and the nutrients contens of the pao. The kind of this research was experiment with random complete designing with two factors were mocaf and wheat with two treatments were using comparation 30 : 70 and 40 : 60. The acceptability test has been done by the organoleptic analysis involed 30 panelists and then the result were analysed by the descriptive percentage. This research also had the nutrient analysis as The SNI 01-2891-1992 standart. The acceptability of the pao in the comparation 30:70 treatment was liked in color, scent, taste and texture whereas the comparation 40:60 treatment also was liked in color, scent and taste but not so liked in texture. The T-Independent Test by using the SPSS aplication proved that there was not difference of acceptability between the 30% mocaf in pao and the 40% mocaf in pao. It meant that the acceptability of both paos are same good. The nutrient analysis result showed that the 30:70 pao’s treatment had the total calorie was 66 Calories and the 40:60 pao’s treatment had 70 Calories. The result of this research showed that panelists liked both two treatments of Modified Pao. As to the nutrient analysis, the pao (30gr) could be snack contened about 3 % of a total of calori based on avarege needs of adultsin age 19-29 between 2250 to 2750 Calories need a day (based on The Number of Daily Energi Intake 2013) . It is suggested to do the further research than this research that concern on the micro nutrient. Key words : The Acceptability, The Pao, Mocaf, Beet, The Fruit of Sugar Palm
KANDUNGAN GIZI DAN DAYA TERIMA MI BASAH DENGANPENAMBAHAN TEPUNG IKAN GABUS (Channastriatasp) danSARI DAUN PANDAN WANGI(PandamusamarylifoliusRoxb) Arrahim ali Purnama; Zulhaida Lubis; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Availability, processing restrictiveness, and potential nutrients contained in snakehead fish flour (Channa striata) and color and aroma of pandan leaves extract (Pandamus amarylifolius Roxh) can be utilized to create wet noodle. The wet noodle is expected to help improving nutritional status of children under five years old, particularly in Rundeng Subdistrict in Subulussalam City. The aim of this study was to create nutritious wet noodle with the addition of snakehead fish flour and pandan leaves extract which can be accepted by toddlers to adult. This research was an experimental research which used completely randomized design with 3 treatments ofsnakehead fish flour additions, which was 0%, 10% and 20% of total dough weight and 20% of the extract of pandan leaves for each treatment. Panelist in this research was 30 students of Public Health Faculty in Sumatera Utara University. Acceptance data test was analyzed with Kruskal Wallis`s test with significant level 5%. Nutrient analysis did in Laboratory of Industrial Research and Standardization Agency Medan. The characterization result of wet noodle showed that nutrient contentsof 100 g dough which was protein 4,64%, 5,86%, 6,34%, energy 101,9 kcal,108,43 kcal, 112,93 kcal, and iron 0,81 mg, 1,51 mg, 0,838 mg.The result of acceptability test showed that percentage of panelist acceptance of color, odor, taste, and texture was highest at 10% which was 86,67%, 86,67%, 82,22%, and 91,11% respectively. The result from acceptance test showed that the addition of snakehead fish flour did not have influence (p>0,05) on color, odor, taste, and texture of wet noodles. Wet noodle, with or without the addition of snakehead fish flour as similar are preferred by panelist. These noodles have little of energy, fats, and carbohydrate, but have much protein and enough of iron, so they can be consumed by toddlers to adult, especially for people who want to decrease their weight body. Keyword : Acceptability, Nutrient Content, Wet Noodles,Snakehead Fish Flour, Pandan Leaves Extract.
GAMBARAN KONSUMSI SARAPAN PAGI, STATUS GIZI DAN TINGKAT PRESTASI BELAJAR ANAK SD NEGERI 124400 PEMATANGSIANTAR Cahaya Elisabet Rumapea; Etti Sudaryati; Albiner Siagian
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Having breakfast is the important thing to do before starting an activity every day, it could contribute a nutrition about 15%-30% of daily needs. For the elementary student, having breakfast is important for physical growth and achievement increase in study. This study aims to look at the consumption of breakfast, nutritional status, and level of student achievement SDN 124400 Pematangsiantar. This study is a descriptive research with cross sectional study design. This study population was all of students SDN 124400 Pematangsiantar, there were 117 people. The Sampling technique is simple random sampling with sample were 54 people. This study was conducted from February to September 2016. Data was obtained by questionnaires to the students that were selected as respondents. Data analysis wa performed as univariate. The results of this study showed that 70% of all students of SDN 124400 Pematansiantar often do breakfast with a frequency was 6-7 times a week. Most of the students have donated breakfast to sufficent energy (55,6%), and protein (74,1%) in the category enough. Nutritional status based on BMI/U showed that majority of students are categorized as normal (64,8%). The level of student achievement is largely in good category ( 75,9%). Nutritional status based on the frequency of breakfast with often category largely into normal category, and nutritional status based on the contribution of energy and protein with sufficient category largely into normal category. Student achievement based on the frequency of breakfast with often category largely into good category and level of learning achievement based on the contribution of energy and protein in sufficient category largely into normal category. Consumption breakfast elementary school students based on the frequency of breakfast was good, but the nutritional adequacy breakfast on students are still largely lacking in nutitional status and level of learning achievement is lacking. For all the students are supposed to improve their breakfast habit and for all the parents to help their children in having breakfast. Keywords : Consumption of breakfast, nutritional status, academic achievement, elementary school student
HUBUNGAN BERAT LAHIR DAN STATUS GIZI TERHADAP TINGKAT KECERDASAN INTELEKTUAL (IQ) PADA SISWA SD NEGERI 054901 SIDOMULYO KECAMATAN STABAT KABUPATEN LANGKAT Destriana Annisa; Albiner Siagian; Evawany Y Aritonang
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Children health and growth is something that really needs to be constantly concerned by many people. Children intellectual and physical development begins since the time they were born and can be affected by the birth weight and nutritional status. This study is designed with a cross sectional which aims to determine the relationship between the birth weights, nutritional status with the students intelligence level in SD Negeri 054901 Sidomulyo, Stabat. The samples are some of the students in grades 1-6 (75 students in total). Birth weight data obtained by giving the questionnaires to the respondents, which are the parents of the students, and the nutritional status of students carried out by anthropometric measurements (BMI/U), while the intelligence level of students measured with Colored Progressive Matrices (CPM) and Standard Progressive Matrices (SPM) IQ test. To analyze the data of the relationship between the birth weight and nutritional status with the intelligence level of the students Chi Square test is used, in which that Cl 95% and the value of α = 0,05. The results shows that from 75 students, 28 students (37,3%) have low birth weight, 26 students (34,7%) have wasting nutritional status, and most students (27 students/36%) have the intelligence level below the average. The data analysis demonstrates an association of birth weight (p=0,0001) and nutritional status (p=0,039) with a level of intelligence. From the analysis, it is concluded that there is a relationship between birth weight, nutritional status and intellectual intelligence level of the students (p=<0,05). This result shows that the children with normal birth weight will have a good intelligence level and the children with better nutritional status will have higher intelligence level. Based on this, it is expected that the school as a facilitator of education can improve the students’ nutrition supervision and services. Keywords: birth weight, nutritional status, intelligence level, school children
NILAI GIZI SELAI UBI JALAR DAN BELIMBING WULUH Dwi Yanti A Astuti; Jumirah .; Ernawati Nasution
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

The sweet potato was the local food that rich nutrient of content and its amount has increased from year to the year but the sweet potato in Indonesia has not been considered as the important commodity to consumed in a suistainable way.  Blimbi was onest the fruit that spread a lot in  Indonesia  which the process is very seldom to be consumed because that fruit has an high acid  power taste and the short ability of saving relatively.  Jam was the favourite food for everyone from child until adult. Jams are generally made with additional ingredients such as sugar, butter, citric acid and fruits that is often made into jams generally like pineapples, strawberries, blue berries etc. This research aimed to know nutrient content with include Ca, P, and KH of jam that make from a mixture of sweet potatoes and bilimbi with comparison 50%:50% and 60%:40% with three different types of sweet potatoes. This research was a randomized experimental design were divided into three groups with two treatments there are A1(50%:50%), A2(60%:40%), B1(50%:50%), B2(60%:40%), C1(50%:50%), C2(60%:40%). The analysis of nutrient has done in The Industrial Laboratorium Research and Standarization Agency Medan. The analysis of nutrient content has done with methods of AAS for calcium, spectrophotometry for phosphorus, and luff schoorl for carbohydrates. The data were analyzed in a descriptive. The results showed the characteristics of jams in the third group to the aroma like jams and typical sweet potato, it tastes a bit sour and sweet, creamy and slightly rough texture, and color was different for the three types of sweet potatoes (white, orange, purple).The nutrient of content per 100 gram of carbohydrates A1(26,6 gr), A2(25,6gr), B1(27,8gr), B2(26,6gr), C1(27,4 gr), C2(27,9 gr), and phosphorus A1(15,44 mg), A2(18,03 mg), B1(21,81 mg), B2(29,06 mg), C1(9,63 mg), C2(8,80 mg), and calcium A1(15,40 mg), A2(16,47 mg), B1(20,25 mg), B2(24,06 mg), C1(5,9 mg), C2(7,87 mg). It was suggested to the consumer to more consume of the jam  sweet potato of orange than the other two types of sweet potatoes, and than as one of the alternative result of processing food having more nutrient content. Keywords        : sweet potato, bilimbi, jam, nutrient content.
POLA KONSUMSI DAN KONTRIBUSI PEMBERIAN MAKANAN TAMBAHAN TERHADAP TINGKAT KECUKUPAN ENERGI DAN PROTEIN HARIAN SISWA-SISWI TK TUNAS BUANA KEBUN PULU RAJA KABUPATEN ASAHAN Ernada GABY TANIA TAMBUN; Evawany Y Aritonang; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Preschoolers are in the golden period of growth and development, so they need food both in quality and quantity that meets nutritional requerment. Supplementary feeding is a program of feeding in the form of a snack or a full meal in small portions to improve the adequacy of nutrient intake and contributing to the needs of energy and protein a day. This research is a descriptive with cross-sectional research design that purpose to describe the adequacy of energy and protein levels of children and the contribution of supplementary feeding to energy and protein. The population of all students TK Tunas Buana Kebun Pulu Raja’s preschoolers. Number of the study subjects consist of 31 of 34 person that choosen by purposive sampling. All primary energy and protein consumption was known by using food recall method 24 hours twice on supplementary feeding’s day. The result of this study showed that consumption of food a day both from consumption at home as well as from supplementary feeding, 38,7% of them was in deficit category of energy adequacy and 35,5% of them was in less category, 6,5% of them was in less category of protein adequacy and 3,2% of them was in deficit category. Supplementary feeding contributed about 18,11% energy and 16,82% protein of students total daily intake. It is recommended the school to held the supplementary feeding program at least three times a week in accordance with the guidelines of school supplementary feeding program, advised parents to bring packed meal or choose nutritious snack to take children to school on a day without supplementary feeding. For parents, so more attention to major food consumption of children at home so that energy and protein needs of children are met. Keywords : Energy and protein adequacy, supplementary feeding, preschoolers
GAMBARAN POLA PEMBERIAN ASI DAN MAKANAN PENDAMPING ASI (MP ASI) PADA BAYI SERTA PENGETAHUAN IBU DI DESA BUNURAYA KECAMATAN TIGAPANAH KABUPATEN KARO, SUMATERA UTARA TAHUN 2016 Evi Sari Ariesta; Zulhaida Lubis; Etti Sudaryati
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Inappropriate complementary feeding pattern, such as the age of the first giving, texture and frequency can cause many nutritional problems for infants. Appropriate breast feeding and complementary feeding has tightly connection with mother’s knowledge about breast  feeding and complementary feeding. The purpose of this study is to know the breast feeding and complementary feeding pattern and mother’s knowledge in Bunuraya Village, Tiga Panah Subdistric Karo Regency. The study is a descriptive study with cross sectional design. The study is using interview method with questionnaire, and the questions are arrange by the writer and have been tested with validity and reability test. The populations of the study are infants from 0 to 12 months and the samples are taken by total sampling method of 63 infants. And the respondent of te study are the infants’s mother. The analysis was using univariat analysis. The result of the study showed that there are 88,5% whom breast feed at least eight times of 26 infants under six months, and 69,2% have breast feeding at least 10 minutes. The age of the first giving start from under 1 month. Complementary feeding pattern based on infants age, there are 56,1% that is still give breast feeding an appropriate complementary feeding texture, and there are 53,7% that is still breast feeding with appropriate meal and snack frequency. About mother’s knowledge, there are 38,1% who have less knowledge. In order to monitor mother’s knowledge with breast feeding and complementary feeding practical by nutrition employee of the health center collaborated with the village midwife, and the midwife more active to give information and assistance to increase knowledge of expectant mother whom will give birth , continued with information and assistance to infants mother when Posyandu every month. Keyword: breast feeding pattern, complementary feeding, mother’s knowledge.
PENGARUH PENYULUHAN TENTANG SAYUR DAN BUAH DENGAN METODE CERAMAH DAN BERMAIN TEBAK RASA TERHADAP PENGETAHUAN DAN SIKAP DALAM KONSUMSI SAYUR DAN BUAH PADA SISWA SD NEGERI 067254 KECAMATAN MEDAN DELI TAHUN 2016 Iana Tresia A Sibagariang; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Vegetables and fruits have many benefits for health because containt vitamins, minerals, and fibers. But consumption of these food is still low for primary school student. It is because the wrong behaviour of children. To increase the consumption of vegetables and fruit, it need health promotion to controlling behavioral interventions such as knowledge and attitudes. The purpose of this research is to know influence of the nutritional extension with discourse and playing game guess the taste of vegetable and fruit methodson knowledge and attitude of primary school students in SD Negeri 067254 Medan. This study was quasi experimental study that used posttest only with control group. The sample of this study was 104 student who was taken from fourth and fifth grade. The extension was done by dividing the respondent into three experimental groups and one control group. The posttest result was analyzed with degree of deviation 5%. The result was showed that knowledge and attitudes for several student in the control group still low, while the groups that given discourse or playing method and both of the methods had good categories. Independent-sample t test showed that there was mean difference significant for control group with the three experimental group. Meanwhile, ANOVA One Way with Bonferroni Analysis to compare the better methods, there was different mean of the three methods, it was: discourse and playing method group. The suggestion from this research is for the readers can givenutritional extension specially about vegetables and fruits by discourseand playing game guess the taste of vegetables and fruis methods for primary school student. Keywords: nutritional extension, discourse method, playing games method, primary school student
KAJIAN PROSES PEMBUATAN BERAS ANALOG DARI TEPUNG KOMPOSIT DAN TEPUNG TULANG SAPI DENGAN PENAMBAHAN CARBOXYMETHYLCELLULOSE SERTA UJI HEDONIK Indah K Sihombing; Albiner Siagian; Posman Sibuea
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Rice consumption of the Indonesian population is the highest compared with other countries. Rice consumption of Indonesia's population in 2014 was 114 kg / capita / year. The high consumption of rice resulted in high imports of rice. Food diversification program being promoted Ministry of Agriculture to reduce dependency paddy rice consumption led to new innovations, namely artificial rice. The research is experimental research with experimental design used was completely randomized design. Formulation A1 (composite flour 95% and flour bone cow 5%),  A2 (composite flour 90% and flour bone cow10%), A3 (composite flour 85% and  flour bone cow 15%). Thisresearch uses the hedonictest and proximate test to determine their nutritional content. Hedonic assessment on artificial rice include colour, aroma, texture, and flavor. Hedonic assessment conducted with the 30 panelists. Analysis of data is using descriptive analysis, paired analysis of variance (Repetead ANOVATest) and Friedman Test. on the third treatment artificial rice from processing of composite flour and flour bone cow was produce artificial rice approaching rice. The results of hedonic test based on colour, aroma, texture, and flavor on the third treatment is same that is rather like criteria. The results of Repeated ANOVA test for colour and Friedman test for aroma, texture, and flavor was produced p > 0,05, it means there is no significant difference between samples on the indicator of colour, aroma, texture, and flavor. Artifial rice 3 in a dish once ate as much as 100 grams or 150 grams of rice donated 449 kcal of  total energy.         Artificial rice is highly recommended because it can meet the daily nutritional requirements of individuals and suggested an option staple food.  Keywords: artificial rice, composite flour, flour bone cow, Hedonic assessment
ANALISIS PENGGUNAAN SAKARIN DAN SIKLAMAT PADA MANISAN BUAH YANG DIJAJAKAN DI PASAR RAME MEDAN Jeanny Zulyana; Albiner Siagian; Fitri Ardiani
Gizi, Kesehatan Reproduksi dan Epidemiologi Vol 1, No 2 (2016): Jurnal Gizi, Kesehatan Reproduksi dan Epidemiologi
Publisher : Gizi, Kesehatan Reproduksi dan Epidemiologi

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Abstract

Fruit candied is a kind of food which many people like to consume. In the production, producers often use artificial sweetener to replace with saccharin and cyclamate which compare to its sweetness and the cost give more benefit. However, refer to a research, if consuming these saccharin and cyclamate can cause migrain and for long term can cause cancer. The purpose of this research was to know the using of cyclamate and saccharin in the fruit candied and whether the content are fulfiilled the standard of quality. This was a descripitve observational research. The location was in Pasar Rame Medan. The data was gained from the analysis of cyclamate and saccharin by qualitative, with color test extraction and precipitation method, and by quantitative with spektrophotometri Nova and acid alkali titration method. Both were analyzed in Biochemical and Chemical of Food Laboratory, FMIPA USU. The results were compared with preservative sweetener according to SNI 01-6993-2004 about food addictive in artificial sweetener, qualified using based on food category . From the results of the research to 7 samples that being tested, fruit candied were contained cyclamate and saccharin as the artificial sweetener. The content of the artificial sweetener that being used also exceed the permitted level according to SNI 01-6993-2004 that is 500 mg/kg. Therefore, fruit candied which is sold at Pasar Rame Medan is not safe to be consumed. According to the fact, people have to be more aware in buying the fruit candied at Pasar Rame Medan. Beside that, the manufacturer also need to be warned not to use the artificial sweetener such as cyclamate and saccharin, that exceed the permitted level of usage because can harm the health of consumers and also break the law. Key Word  :  Artificial Sweetener, Saccharin, Cyclamate, Fruit Candied

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